Food and Beverage Supervisors maintain standards in a range of settings such as pubs, clubs and bars, restaurants, cafés, conference centres, banqueting venues, hotels, restaurants and contract caterers. Their work can involve co-ordinating a range of dining experiences and styles and adapting to the ever increasing diversity in food and beverage menus.
This apprenticeship programme is part of the Hospitality Supervisor qualification pathway. You will be learning at work about the food and beverage supervisor position.
The apprenticeship entails completing 20% off-the-job training and working towards your Functional Skills Level 2 qualification (if you are not exempt). You will also work towards an end-point assessment.
You will be working as a food and beverage supervisor gaining experience and knowledge to enable you to complete the course.
During your apprenticeship, you will be allocated an assessor who will support you throughout the course. You will be assessed by many methods to ensure you are at the correct industry and awarding body standard.
The programme entails:
You need a laptop to access your eportfolio.
You can consider Level 4/5 Leadership and Management qualifications.
You can also advance your career as a supervisor or manager.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."